In a large frying pan, dry fry the bacon over medium heat for 4-5 minutes until the fat is released and the bacon is golden. Transfer bacon to a small bowl, leaving the fat in the pan. Add the chicken to the pan and brown 5-6 minutes on each side.

Push the chicken to one side of the pan and tip in the garlic and spring onions and cook for about a minute, just until spring onion stalks are bright green. Pour chicken stock in, return the bacon to the pan, cover and simmer for 15 minutes.

Increase heat under the pan. Tip in the peas and lettuce into the sauce and cook for 4 minutes, until peas are tender and the lettuce has just wilted. Check and adjust seasoning. Check that chicken is cooked through.